(**You were warned that I had a lot of words and PHOTOS this week. I thought I'd better remind you of that before you plunge in.**)
Last week, I spray painted an old metal table and chairs that have been slowly rusting on my front porch. (I was completely inspired by this GORGEOUS makeover post by my friend Susan.) I wanted to share it with you all but also thought it would be a perfect opportunity to share a recipe I've been dying to blog about. I figured I could kill two birds with one stone, by placing the food I wanted to share onto the cute, newly painted table. Win-win.I used Rustoleum's "Satin Eden" for the gorgeous green color. I'm totally in love with it. And I'm sharing a fantastic gluten free Vanilla Cinnamon Blueberry muffin recipe. It's killer good. After I tell you this story, you'll have to agree with me. (And side note, Ava and I are slowly attempting to work some bits of gluten back into our diets to "see" if our bodies have healed up enough to handle it again. Who knows. I've heard many people having good luck with this and keeping an eye on it. I'll have to watch my vitamin absorption among other things but would love to know if anyone out there has done this?)
I shooed them all off the porch and began setting up the table so I could shoot a few photos of the other one dozen muffins and the new green paint. I got it looking almost how I wanted it and had just placed all the extra muffins into the basket, when the girls in the back yard burst in with a trampoline injury. I left the muffins for a minute so that I could examine and ice an ankle (everyone is fine) and needed to hug a few tears away from the injured neighbor girl. In the midst of that, a friend stopped by with the materials for a custom order I had agreed to work on for her.
As she was leaving, we stepped onto the front porch where all the boys, now joined by all the girls, having polished off the first dozen muffins I'd already passed out, were almost finished inhaling the majority of the muffins I'd left on the front porch table to photograph for my blog.
I know right?
After (somewhat) calmly explaining that "this was my job... and I do take it seriously... and you don't just go around gobbling up every last muffin in someone else's house for crying out loud," I sent everyone home. I'm not gonna lie. (It was either that or go mix myself a mojito. Oh, I'm just kidding. Mostly.)
After I stopped being mad, which I'll admit took a while, my man laughingly said, "Wow... they must have been some darn good muffins." I do accept some self-blame here now that I look back on it, because, duh, what kid wouldn't descend on a table full of unchaperoned, fresh blueberry muffins?
In hindsight. I'll admit. These are darn good muffins.
Vanilla Cinnamon Blueberry Muffins: (gluten free version)
2 1/2 cups thai rice flour
1/2 tsp salt
1 Tbsp baking powder
1 tsp xanthan gum
*Combine all of the above dry ingredients in a small bowl and set aside.*
1 cup milk
1/2 tsp cinnamon
1 tsp pure vanilla extract
1 vanilla bean, sliced lengthwise and seeds scraped (optional)
1 cup vegetable oil
*Beat the milk, cinnamon, vanilla and oil in a mixer for 1 minute, and add the following ingredients:
1 1/2 cups sugar
*Beat until combined. Add the dry ingredients into the wet ingredients and mix until combined.
1 cup blueberries
*Fold blueberries into batter. Spoon into baking cups, about 3/4 full. (Dust unbaked muffin tops lightly with cinnamon and sugar if desired) Bake at 350 for about 20 minutes.
|(Peacock napkins, available by custom order only $20 for a four-pack + s/h. Convo here, or by direct email at firstname.lastname@example.org.)|
|(Canvas sold here.)|
|(Dish towel sold here.)|
Up next on the blog, I'll be sharing a cheery end of year teacher gift. The hoodlums worked hard on them and we can't wait to share. (First we have to deliver them to teachers.)
And in closing... there's a valuable lesson here for all of us. Never leave your baked good unattended.
Especially after school.